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The Best Rolled Sugar Cookies

Reviewed: Apr. 30, 2014
I live in Japan. I'm using a Japanese oven (think Easy Bake oven on steroids) and medium flour. The first time I made this, I used a half butter designed for cooking and I hand blended everything. My batter came out runny and I made circle cookies that were more the consistency of cake (I cooked them for 8min until they were slightly brown). They were still pretty good and not greasy, but I really wanted to use my cookie cutters. The second time, I invested in butter (4$ for about 1.5 cups) and pulled out my electric whisk (I hate cleaning the thing), and what a difference it made. I chilled the dough for about 2hrs in the fridge and kneaded and rolled it to make the cookies. I took another review's advice and used sugar on my board to make the cookies not stick as I cut, and it made a big difference in texture and the cookies were really easy to cut. Even though my cookies were pretty thin, I had to cook them for about 20minutes, and some of them were still doughy when I put them on the rack to cool. The cookies from my second batch are greasy and kind of disgusting to touch, but they are really tasty and chewy! I just wish they had "cooked" all the way through, because I can't tell if they're chewy because they still need more time to cook, or if that's actually how they're supposed to come out. I whipped up a batch of pink glaze last night, so I'll coat the bottoms (where it's the greasiest) and see if the cookies can be made presentable for company eating.
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